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| There's just something about cheese that seems to make people happy. On its own with a hunk of crusty bread, sprinkled on a salad, in a fondue on a chilly winter night, melted into a warm bowl of soup or trailing off a slice of pepperoni pizza—no matter what it's paired with, cheese seems to do the trick for a lot of people. There's even an old English saying that goes, "Apple pie without cheese is like a kiss without a squeeze." |
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| If you're the type of person who haunts deli counters in search of new cheeses, or if you have been fortunate enough to sample cheeses in Europe, then you'll know that enough cheeses exist to suit the world's varied tastes. And it's safe to say that once you've tasted the complex flavors of cheese made with care, there's no going back to the stacks of bland orange blocks at the supermarket. There's good news for the cheese addicts of Chicago who are already hooked—some of the best and hardest-to-find cheeses from around the world are now available in Lincoln Square. Fellow cheese lover Matt Parker and his wife Sarah opened The Cheese Stands Alone on Western Avenue, just south of Wilson, in June 2003. Unlike the delis and specialty food stores around town, this shop is dedicated to about 100 varieties of cheese and a selection of items that complement them. If you couldn't tell from the name: cheese is in the spotlight here. |
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| Although there's no doubt that Americans love their cheese, it has never really taken a place in American culture like in Europe. Even a large city like Chicago had no other cheese-focused shops before The Cheese Stands Alone opened. Yet every small town in Europe seems to have at least one cheese shop. In his research, Matt found that, "most European cities have about five to six cheese shops. We found about 20 or so in Paris." Matt's not sure exactly how his fixation with cheese began, but he traces it back to two incidents. "A friend of mine bought me a new type of cheese as a gift that I really liked," he recalls. "Then I bought a book called the 'Cheese Primer' by Steven Jenkins and started reading about all different kinds of cheese that I never knew existed." Once the world of cheese began opening for him, it fueled an obsession. "He would read about a new kind of cheese and then have to find it," recalls Sarah. "Every so often, he'd come home with about five or six new cheeses to try. He did this for about three years or so before we opened." |
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 At the time, both Matt and Sarah worked as bartenders at The Village Tap in Roscoe Village, where they had met. As they both tossed around ideas about going into business together, Matt's obsession became an entrepreneurial vision: they would sell what they loved to experience themselves—cheese. Once it was clear what they wanted to do, the business plan developed rather organically. "I would come home from a shift at 2:30am and would find these little pieces of paper with notes everywhere," laughs Sarah. "I'd start picking them up and reading them to see what ideas Matt was working on that night." Just three months after its opening, The Cheese Stands Alone is already evolving. Sarah just recently finished her studies at the French Pastry School and will be developing a signature line of Belgian-style hand dipped chocolates for the shop. |
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| Once they decided that cheese was what it would be, Matt and Sarah began to search for the perfect name. They did research by taking trips to Europe and visiting the cheese shops in different countries. "Our original name was going to be 'The Cheese Room,'" says Matt, "because we fell in love with this store in Amsterdam that was called 'De Kaasruimte,' or 'The Cheese Room' in Dutch." But when friends and family started tossing out potential names, Matt's brother suggested The Cheese Stands Alone, from the children's song "The Farmer in the Dell." When Sarah told Matt that her friend had suggested the same name, they decided that's what it should be. |
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| Opening their shop in Lincoln Square was an easy decision. Matt and Sarah have lived there for seven years. They love shopping at the other independent businesses in the neighborhood, and that they can shop for nearly everything they need within walking distance. While Matt was on his quest to taste new cheeses, he realized how difficult it was to travel all over the city in search of specialty food items. "We figured, if anything, it would be easier for us to get the cheeses we wanted right in our own neighborhood," jokes Matt. "We really thought it would be something that was both needed and wanted here." |
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| It appears that Matt and Sarah aren't the only ones in the area looking for cheese. In just a few months, The Cheese Stands Alone has already developed a regular clientele. "Everyone who was in here yesterday was someone who had been in before," says Sarah. They have one customer who now frequents the shop about two or three times each week. The store seems to be equally popular with the cheese connoisseurs and the curious alike. A combination of new takes on familiar cheeses like cheddar, mozzarella and provolone appeals to those who want to dip their toes in the water, while more exotic varieties such as Cabrales, Chimay and Epoisses are there for those who are ready to jump in headfirst. It didn't take long for cheese fanatics to learn about Matt and Sarah's shop. Just a few days after it opened, a familiar character in the food world known as Giles the Chicago King of Cheese showed up at the shop. "This guy is extremely knowledgeable about cheese," says Matt. "He came by when the place was a mess and started pulling cheeses out of the boxes while we were still unpacking to see what we had." But unlike other gourmet pursuits such as wine, for example, cheese seems to be much more accessible to people who are just experimenting. "We want everyone to come in, and to not be intimidated," says Matt. |
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 Of the 100 or so varieties stocked at The Cheese Stands Alone, you'll find a selection of artisanal cheeses from North America, as well as imported cheeses from Europe and around the world. Some of the states represented include places you'd expect, like Wisconsin and Vermont, as well as others you wouldn't, such as California, Iowa and Michigan. Internationally, they have cheeses from Switzerland, Austria, England, Germany, Wales, Italy, Ireland, Holland and Greece—just to name a few places. In addition to the favorites, you'll always find something new at the shop since Matt and Sarah continue to seek out new cheeses. They are happy to take customers' requests for a particular variety. "If someone asks for something, chances are that someone else will want it," says Matt. "When we brought in a particular cheese for a customer, we started to let other customers taste it. It turned out that we went through two entire wheels of it before the customer came in to pick up his order." Matt and Sarah's current favorites range from the familiar to the exotic:
- Cabrales: A heady blue variety from Spain with such a powerful flavor, that Matt recommends eating it last.
- Aged Gouda: A variety of the familiar Dutch cheese that is aged a minimum of three years and has a mellow, port-like flavor.
- Epoisses De Bourgogne: A rare, soft French cheese with a flavor unlike anything else. Made in the Burgundy region.
- Chimay: A Belgian semi-soft cheese with a delicate flavor reminiscent of cocoa. It's made at the same Trappist abbey as the well-known beer.
- Grafton Village Four-Year Aged Cheddar: A beautifully dry and crumbly cheese with a complex flavor and smooth finish.
- Serena: This cheese is handmade by a 23 year old woman and her father in California at The Three Sisters dairy. It's a completely original cheese that is most similar to parmesan.
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| To complement your cheese selections, Matt and Sarah have assembled a carefully chosen assortment of items. They have thought of the obvious pairings like gourmet crackers or fresh bread delivered daily from Chicago's Red Hen Bread. But you'll also find pate, hummus, mustard, olives and fresh mayonnaise. For cooks, they stock imported pastas, fresh sauces and a line of Scottish soups from Baxter. Within a few months, The Cheese Stands Alone will also introduce its signature collection of about 10 to 15 varieties of Belgian style chocolates, all handmade by Sarah. |
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| Visit The Cheese Stands Alone if you're curious, obsessed with cheese or you're looking to put together something special for a dinner party. It's a perfect place to stock up your picnic basket before heading to Ravinia. Those ready to become students of cheese can purchase their very own copy of Steven Jenkins' "Cheese Primer" at the shop. Matt and Sarah are happy to help you create a custom-made cheese platter for your guests. "My favorite part of this job is helping someone choose a couple of cheeses for a dinner party and introducing them to a new world of options," says Matt. "I am still just a student of cheese myself. I am really excited about it and I love to get other people excited about it too." |
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The Cheese Stands Alone
4547 North Western Avenue
Chicago, IL 60625
773.293.3870
Hours:
Tuesday through Saturday 10:30am to 7:30pm
Sunday 12:00pm to 5:00pm
Closed Monday |
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| Read more profiles in the Member of the Month Archives |
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